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The Best Food & Photos from my family kitchen in St. John\'s, Newfoundland - over 1600 fantastic family friendly home cooking and baking recipes for everyday life. From quick and easy weekday dinners to Slow cooked Sundays, indulgent desserts and new entertaining ideas, Rock Recipes is your one stop place to get all the cooking and baking inspiration you need.

This version of garlic chicken breasts came about when I was thinking about the popularity of our Double Crunch Honey Garlic Chicken, which has seen about 4 MILLION hits on Rock Recipes over the past couple of years. People really like the intensity of flavour in that recipe, which I think is why it has been so successful.

I was thinking of creating another high intensity flavour recipe but without a crunchy coating. I’d seen a photo on my Facebook timeline of a simple brown sugar glazed glazed garlic chicken breasts recipe and I first mistook the garlic in the glaze for whole grain Dijon mustard.

Honey Dijon Garlic Chicken Breasts

It was that mistaken ingredient that made me think, “Honey Dijon Chicken is delicious. Honey Garlic Chicken is delicious…why not combine the two?” That’s exactly what I did and it was outstanding.

The chicken breasts are baked at high heat so they were actually perfectly cooked in about 30 minutes in my oven for 5 to 6 ounce breasts. That makes this recipe easy to achieve, even as a weekday dinner.

I like to preheat the pan as I am preparing the glaze which also helps speed things up once the chicken hits the oven. I know this is a recipe we will make many times. I’ll bet when you taste it, you’ll say the same.

Line an 8x8 inch baking pan with aluminum foil. Use a baking pan that is large enough to have a half inch of space around each chicken breast but no more. Using too large a baking dish can cause the glaze to be too shallow in the pan and burn easily. Place the empty pan in a 425 degree oven to heat up while you prepare the glaze.

To prepare the glaze

Melt the butter in a small saute pan. Add the garlic and cook for only 30-60 seconds to soften it. Do not brown the garlic.

Add the honey, Dijon mustard and a pinch of salt and pepper. Stir well to blend and simmer over medium heat for one or two minutes begin to reduce the glaze.

Lightly season the chicken breasts with salt and pepper. Remove the hot pan from the oven and place the chicken breasts an equal distance apart in the pan. Pour the hot glaze evenly over the chicken.

Return the pan to the 425 degree F oven and bake for 15 minutes. Remove from oven and baste the breasts with the glaze in the bottom of the pan. return to the oven for an additional 15-20 minutes or until a neat thermometer inserted into the center of the thickest part of the breast reads 170 degrees F.

Allow the chicken to rest for 5 minutes before serving.

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Reader Interactions

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This recipe was so easy to make and absolutely delectable! It has for sure made its way into our family recipes that we are excited to introduce to many others! Thank you so much for your creative mind! Be well!

Being a diabetic with good glucose levels (Type One, at least), you can eat anything you desire. Food doesn’t have to be diabetic friendly, diabetics only need a nutritional list to view carbohydrates to take the right amount of insulin. If diabetics could only eat food and drink beverages that were diabetic friendly, we’d solely be limited to rice cakes, water and diet sodas.

As for the person who asked for a nutritional list, you can look on the ingredients lists on the products listed on this recipe, calculate the total carbohydrates. Be sure to measure how much you eat, though.

Made this for lunch today was the most delicious chicken fillet I have eaten for a long time. But I did not bake it I grilled it instead and added less butter because watching out for waist line. Highly recommended.

the flavor of the sauce was really great. My only complaint would be I wish I could thicken the sauce to be stickier so it adheres to the meat better, more like a barbecue sauce consistency. My sauce was so thin I ladled it over the meat after cooking because none was stuck to it. It was tasty though.

Made this for dinner tonight. It was delicious!!! The chicken was nice and moist. I paired it with squash baked in the oven at the same time (assorted baby squash cut in half; drizzled with olive oil; sprinkle with herb de provence) and a salad.

Great recipe, I added the juice of half an orange, however, cooking it that hot and that long will surely overcook the chicken. I cooked at a much lower temperature basting several times and it was perfect.

I found meat thermometer is a great tool, makes my 1st time sear & grill pork chop so successful! I gotta try your receipe for chicken breast in a day or two. However, can I substitute honey with maple syrup? Just don’t have honey on hand, thanks!

Made this tonight! Cut the sauce in half because I use thinly sliced chicken breasts- just a preference. It was sooo yummy! My chicken didn’t caramelize/brown like yours, but it was still great. Thinking my cutting the sauce in half was probably why it didn’t so I’m going to try again with the full sauce recipe in the future. Paired with steamed broccoli and half a baked sweet potato. Thank you!!!

This is delicious! I’ve made this dish quite a few times and it always comes out great. I usually broil it for a few minutes at the end so the chicken is really glazed. I served this for a dinner get together and everyone wanted the recipe. This is my favorite chicken recipe and I absolutely love it! Thanks for sharing it.

Wow tried this recipe tonight for my grandson as chicken breast are his favorite, he had two pieces! He loved it and so did the rest of my family. Thank you I always have a hard time with chicken breast but this recipe was so easy and the chicken so tender. My new go to recipe.

Overall, very good for first try, but the consensus… much too garlic overpowering the dijon mustard, …and i used less garlic then the recipe called for….so next try will be one clove of garlic and doubling the mustard.
Certainly worth tinkering with as it was well appreciated and i served it with potato rostis.

I love using honey and dijon together. There’s nothing like a nice Dijon Mustard to go as an ingredient in a dish. Do you prefer whole grain or fine ground when it comes to dishes? I see you used whole grain here but I’m just curious if you’ve tried others! Thanks for sharing.

It’s suck a quick recipe, I don’t see the point. In any case, the caramelization/browning color would not happen and I think it would look kind of unappetizing. I never cook chicken breast in a slow cooker. Far too dry for me.

Tweaked the cooking method but used the same ingredients. I used chicken tenders which I pounded out just a tad. In a skillet a cooked them with butter, olive oil and garlic. I had previously prepared the sauce in another skillet. When chicken was done I added the sauce to the chicken still in skillet. Served with white rice and fresh green beans. It was fabulous

I discovered your website from ‘Yummly’ and tried out thi recipe.. I followed it to the letter and it came out perfectly!!! it’s in our top ten as the chicken was so succellent and the dish so rich in flavour, even my husband loved it and he’s a ‘no-honey-with-meat’ type guy.! Fabulous, will be trying more of your great dishes. Thanks so much!

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Hi, I'm Barry. I'm Dad to 2 amazing kids, author of 3 best-selling cookbooks, a freelance food writer & full time blogger. My lifetime love of cooking & baking has led me to share over 1600 recipes on this blog over the last 10 years. Come back often, there's always great new food & recipes coming out of my St. John's, Newfoundland kitchen!

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